Shabbat Challah Food

SHABBAT CHALLAH

Steps:

• In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
• Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
• Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
• Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

CHALLAH SHABBAT/SHABBOS BREAD RECIPE

Steps:

• Into large bowl, measure 2 cups of the flour. Set aside. Into a blender jar,.
• Pour the water, yeast, and remaining cup of flour. Cover and blend at low speed. Uncover and continue blending while adding the oil, sugar, large egg, and salt. Blend until mixture is smooth.
• Pour batter over the reserved flour. Mix thoroughly with a spoon until a ball of dough forms. Place in a lightly greased bowl turning to grease all sides. Cover and let rise in a warm draft-free place for 1 ½ hours or until doubled in bulk. Stir down.
• Shape the dough into challas, braided or unbraided. To shape into 2 small braided challas, divide the dough in half. Divide each part into 3 equal parts. Roll each part into a long coil of even thickness. Pinch together the tops of all 3 pieces. Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center. Then take the outer left strip and cross it over the middle strip, bringing it to the center.
• Repeat the procedure by alternately bringing the right strip to the center until all are braided. Pinch the ends together. Tuck the ends in carefully. Transfer the bread to a greased loaf pan, 9 5/8 x 5 ½ x 2 ¾ inches. Repeat with remaining dough. If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
• For a round challah, shape the dough round with your cupped hands. Place in greased 9-inch pan (round).
• Cover and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees F.
• Beat the remaining egg with the tablespoon of water just to blend. Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired. Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon. Remove to racks to cool.

CHALLAH

Steps:

• Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the flour.
• In a separate bowl, whisk together the oil, 1 whole egg and the egg yolk. Make a well in the middle of the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water (neither warm or cold).
• Mix the flour and the liquid together, first with a fork, and then your hands to make a craggy dough.
• Transfer the dough to a stand mixer fitted with a dough hook and knead on a medium setting for 10 minutes until the dough is smooth and quite elastic. Cover the bowl with cling film or a damp tea towel and leave to rest for 2 hours. The mixture should at least double in size.
• Line a baking tray with baking paper and set aside. Tip the dough out onto a very lightly floured or oiled work surface (oil is better but difficult to scrub out of wooden work surfaces) and lightly knock back any air bubbles with the heel of your hand.
• Divide the dough into 3 equal size pieces. Roll these into ropes at least 30cm/12in long. You can afford to be quite hands on with the dough. Pinch the 3 ropes together at the top and braid them together, pinching them together at the base. Tuck these ends under so they're not visible, and transfer the loaf to the baking tray. Cover with cling film and leave to rise for another 30 minutes.
• Pre-heat the oven to 200C/180C Fan/Gas 6.
• Beat the remaining egg in a small bowl and brush the loaf generously with the egg wash. Once the oven is hot, brush again with a layer of egg wash and sprinkle the top of the loaf with poppy seeds, if using.
• Bake for 30 minutes (check at 25) until the top is golden and when you tap the bottom of the challah it sounds hollow. Allow to cool to room temperature before slicing.